I had to try another recipe out of the Artisan Bread book. I went for the Onion and Rosemary Focaccia (p. 150). This used the same dough I already made and stored in the fridge but took a couple minutes longer because it has an additional step to saute the onions. Since I already had a pan dirty, I went ahead and sauteed some mushrooms and extra onions to top my salad (of greens from the garden, yum!). It also made a second additional dirty dish because it is baked on a cookie sheet greased with olive oil. But it was still easy and very tasty. It probably took less time than making myself a nacho sampler (Chuck fans, anyone?), which was my original plan for lunch.
I love savory flavors so I like this bread even better than the regular boule. The crust doesn't brown as much but is plenty crispy and I like the cracked pepper on top. Definitely one we will eat again!
(Below: dough before baking, lunch inspired by fancy bread)